Lotus is worth far more than a simple $1,000,000, I mean, c’mon! She’s my very favorite little lady on earth. She so strong, she’s so smart, she’s so resilient, she’s so curious, she stunningly beautiful, and she’s always up for fun. I aspire to be more like her.
Thus, for Lotus’ TWO years celebration of trips around the earth, we made “million dollar bars” to advertise that she truly is one in a million 💖
Yet, you know me, I can’t do anything per usual or according to plan or schedule – these Orange Pecan Chocolate Graham Million Dollar bars also contain a layer of fresh orange infused shortbread and then another layer of homemade salted caramel!
They are rich. They are decadent. They are sweet. They are so sassy. They are smart – oh wait, are we talking abut little miss Lotus Spunkmeyer of the treat? Who knows and who cares at the point.
Enjoy this recipe for orange shortbread, sprinkled with graham crumbs, then drizzled in slightly salty caramel sauce, topped with rich chocolate ganache, and then sprinkled with sugar roasted pecans and fresh orange zest!!! 🤯
Orange Pecan Chocolate Caramel Graham Million Dollar Bars
Orange Shortbread Crust:
16 Tbs. (1/2 lb) salted butter, melted and cooled
2 cups all purpose flour
1 cup + 1 Tbs confectioner’s sugar
2 tsp. baking powder
1/2 tsp. vanilla extract
juice and zest of 1 fresh orange, reserving the zest for later.
1 cup graham cracker crumbs
Preheat the oven to 325 degrees.
Once the butter has cooled, mix in the remaining ingredients, minus the zest) and form into a nice dough ball.
Transfer to a parchment lined 8×8″ baking dish and press the cookie shortbread dough throughout, until smooth on a surfaces.
Next, evenly top the shortbread with the graham crumbs, for just a little “extra” in these special Million Dollar Bars.
Bake for about 25 minutes, until the top begins to brown and everything smells super aromatic!
Remove heat and chill for several minutes.
Meanwhile, prepare the Sea Salted Caramel Sauce layer.
**Salted Caramel Sauce ~
1 cup brown sugar
1/2 cup half and half
4 Tbs. butter
1/2 tsp. sea salt
1 Tbs. vanilla extract
Mix the brown sugar, half and half, butter, and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly, and pour over the shortbread graham cracker topped shortbread crust.
Chill to set for several hours.
Chocolate Orange Ganache:
4 oz. Theo’s Dark Chocolate Orange bar, cut into chunks
7 oz. dark chocolate, bittersweet chunks
1/4-1/3 cup whole milk
1/2 tsp. orange extract
1 cup Sugared Pecans
Orange Zest
Over very low heat, melt the chocolate, milk, and orange extract until smooth and silky, adjusting the amount of milk ti create your desired consistency.
Next, sprinkle about 1 cup of roasted, sugared (chopped pecans) over the top of the bars and sprinkle with fresh orange zest.
Chill for several hours to set before slicing and serving.
